Americanside
Baked Beans, No. 2
From Manual for army cooks, 1896
Bake until bacon is done or a light crust forms.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
170Calories
7 gProtein
10 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories170 kcal
Protein6.7 g
Carbohydrates9.8 g
Fiber4 g
Sugars4.6 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol21 mg
Sodium242 mg
Potassium247 mg
Calcium57 mg
Iron0.9 mg
Magnesium27 mg
Phosphorus89 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C12 mg
Vitamin A44 mcg
Vitamin E0.7 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate41 mcg
Choline36 mg
Caffeine0 mg
Water126 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 116. The excerpt below is the record exactly as published.
BAKED BEANS, No. 2. Boil the beans for a long time over a brisk fire, until they are perfectly soft, and settle at the bot- tom of the stewpan. Pour off the water, and let them dry in the stewpan by placing it on hot ashes 270 MANUAL FOR ARMY COOKS. or coals for a few minutes. When perfectly dry, mash into a fine paste ; season with pepper and salt, and place in a conical or round shape on a tin j^late. Lay two thin slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.